Sarapatel
Sarapatel is a hearty and deeply savory stew with Portuguese roots, now a staple in northeastern Brazil. It features a mix of pork meat and offal, slow-simmered in a tangy, spicy sauce flavored with vinegar, chili, and cumin. This rich dish is traditionally served with rice or crusty bread to soak up the flavorful sauce.
An original recipe by Forkin
- Total time
- 1 hr 40 min
- Serves
- 6
- Difficulty
- Medium
Allergen information: may contain sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 500 gpork shoulder, cut into 1cm cubes
- 250 gpork liver, cut into 1cm cubes
- 250 gpork heart, cut into 1cm cubes
- 1 pcsyellow onion, finely chopped
- 4 clovegarlic, minced
- 1 pcsgreen bell pepper, finely chopped
- 2 tbspvegetable oil
- 2 tbsptomato paste
- 1 pcsred chili, finely minced, seeds removed for less heat
- 1 tspground cumin
- 1 pcsbay leaf
- 0.5 tspblack pepper, freshly ground
- 120 mlwhite wine vinegar
- 500 mlpork broth, or water
- 1 tspsalt, or to taste
garnish
- 0.25 cupfresh cilantro, chopped(optional)
Equipment
wooden spoon · colander · cutting board · knife · large pot or dutch oven
The method
Step by step
- 1
Place the cubed pork shoulder and heart in a large pot and cover with water. Bring to a boil.
About 5 min
Cook’s note: Using a large enough pot prevents boiling over.
- 2
Reduce the heat and simmer the pork shoulder and heart for 15 minutes.
About 15 min
- 3
Add the cubed pork liver to the pot and continue to simmer for another 5 minutes.
About 5 min
Cook’s note: Liver cooks much faster than other cuts, so adding it later prevents it from becoming tough and rubbery.
- 4
Drain all the parboiled meat in a colander and set aside.
About 2 min
- 5
In the same pot or a large Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion and bell pepper and sauté until softened, about 5-7 minutes.
About 7 min
- 6
Stir in the minced garlic and red chili, and cook for one minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic, which can make the dish taste bitter.
- 7
Add the tomato paste, ground cumin, and black pepper. Cook for another minute, stirring constantly.
About 1 min
Cook’s note: Toasting the spices and tomato paste deepens their flavor.
- 8
Return the parboiled meats to the pot and stir to coat them in the aromatic mixture. Sauté for 3-4 minutes.
About 4 min
- 9
Pour in the white wine vinegar to deglaze the pot, scraping any browned bits from the bottom. Let it cook for a minute.
About 1 min
Cook’s note: Deglazing adds a huge amount of flavor to the final stew.
- 10
Add the pork broth and the bay leaf. Bring the mixture to a boil, then reduce the heat to low.
About 5 min
- 11
Cover the pot and let the stew simmer gently for 25-30 minutes, or until the meat is very tender and the sauce has thickened.
About 30 min
Cook’s note: Stir occasionally to prevent the stew from sticking to the bottom of the pot.
- 12
Remove the bay leaf and season with salt to taste. Stir well.
About 1 min
- 13
Serve hot, garnished with fresh cilantro if desired.
Cook’s note: Sarapatel is excellent served over white rice or with crusty bread.
Keep it good
Store leftovers in an airtight container in the refrigerator.
Reheat gently on the stovetop over medium-low heat until warmed through, adding a splash of water if the sauce is too thick.
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